以共附生乳酸菌发酵虾头、虾壳

Fermentation of Shrimp Waste by Epiphytic Lactic Acid Bacteria

旨在从虾头中分离共附生乳酸菌,并用以发酵虾头、虾壳回收蛋白质和甲壳素。经筛选得到1株在虾头、虾壳中易于生长,产酸能力强的乳酸菌,经鉴定为嗜酸乳杆菌,命名为SW01。实验进一步确定了以SW01发酵虾头、虾壳的适宜条件,即向虾头、虾壳中添加15%葡萄糖,固液比1∶0.5,初始pH为7.0,于40℃发酵72 h,在此条件下,发酵液pH值低至3.50,蛋白质脱除率达94.8%,发酵残渣中矿物质含量仅为0.77%,达到食品级甲壳素纯度要求。通过该方法可同时回收虾头、虾壳中的蛋白质和甲壳素;基本无废渣、废液排放,避免了环境污染。

The paper aimed to isolate epiphytic lactic acid bacteria from shrimp waste and to ferment shrimp waste with the isolated bacteria to recover protein and chitin.A strain of bacteria,which was easy to grow and produced much lactic acid in shrimp waste was isolated and identified as Lactobacillus acidophilus,and the bacteria was named as SW01.The fermentation condition was researched and determined as follows： using fresh shrimp waste as raw material,adding 15% glucose and 50% water,adjusting the initial pH to 7.0,fermenting at 40℃ for 72 h.Under these conditions,the lowest pH reached 3.50,94.8% of the protein in shrimp waste was removed,and only 0.77% mineral remain in the residue.The purity of the residue reached the standard of food grade chitin.By this method,protein and chitin in shrimp waste were simultaneously recovered and scarcely any waste water and waste residue were discharged.